Simple Bean-Free Chili with Almond Flour Crackers

Prep time: 10 minutes
Cook time: 20-30 minutes
Yield: 6-8 servings


For the Chili:
2 Tablespoons extra virgin olive oil or coconut oil
1 medium white or sweet onion, finely chopped
1 lb ground beef or turkey
2 cups water
28 ounces crushed tomatoes (1 large can)
2 large sweet potatoes, peeled and cut into bite-sized pieces (about 2-3 cups)
1 ½ cups frozen chopped spinach, defrosted and drained
Juice of 1 lime
1 teaspoon chili powder
1 teaspoon dried oregano
¾ teaspoon fine sea salt (or to taste)
½ teaspoon black pepper
½ teaspoon minced or granulated garlic
¼ teaspoon cumin
¼ - 1/2 teaspoon cayenne (to taste)
Optional: ½ jalapeno, seeds and stems removed, minced

Ingredients for garnish:
Simple Mills sea salt almond flour crackers
Shredded grass fed cheese
Sliced green onion
Sliced jalapeno (optional)


  1. In a large Dutch oven, or other heavy-bottom pot, heat the oil. Add the onions, and turn the heat to medium-low. Cook slowly until translucent.
  2. Turn up the heat to medium-high, and add the meat. Use a spoon to break up the meat in to bite-sized chunks as it begins to cook.
  3. When the meat has begun to brown, add the water, tomatoes, potatoes, and spinach. Stir to combine.
  4. Stir in the lime, chili powder, oregano, salt, pepper, garlic, cumin, cayenne, and jalapeno.
  5. Cover and bring to a low boil. Cook until the meat is cooked through and the potatoes are tender.
  6. Taste and adjust seasonings to taste.
  7. Garnish with whole or broken up crackers, cheese, onion, and jalapeno before serving.
  8. Store leftovers in an airtight container in the fridge for up to 5 days.